![]() Then, in a zigzag motion, drizzle the glaze across the cake. Allow the cake to cool for 15 or minutes.For a more moist cake, take out when a toothpick inserted in the center comes out mostly but not completely clean. For topping, in another bowl, combine brown sugar, flour, oats and spices. Combine brown sugar, flour and cinnamon stir into pumpkin mixture. Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean. In a large bowl, whisk pumpkin, milk and sour cream until smooth.You can also use a food processor to combine. Mash/stir with a fork until mixed together well. In a small bowl, combine the streusel topping ingredients.Transfer the pumpkin mixture to the dish and spread the top out to ensure even baking.* Using a hand or stand mixer, mix on high speed to combine. To the same bowl, add the wet ingredients (pumpkin, oil, and milk).To a large bowl, add the dry ingredients (flour through brown sugar).Spray a 9×9-inch cake pan or baking dish with nonstick spray and/or line with parchment paper. HOW TO MAKE PUMPKIN COFFFE CAKE WITH BROWN SUGAR CRUMB TOPPING Vanilla extract – to bring out all the flavors more!.Confectioners sugar – I used powdered monk fruit sweetener.Do not use light butter for this! Use dairy-free butter if needed. Butter – cold butter to make the crumble.Milk – I used unsweetened almond milk.Canola oil – or melted coconut oil, vegetable oil, olive oil, avocado oil.Canned pumpkin – not pumpkin pie mix, canned pumpkin is unsweetened.You can use sugar, brown sugar, coconut sugar, Truvia, whatever sweetener you fancy here! Sweeteners – I used monk fruit classic and golden sweetener.Vegan works too! You can also omit entirely and replace with extra flour. I used PEScience (code Laurenfitfoodie to save!) If you need to sub, please make sure it is a protein powder you know bakes well, ideally a whey + casein blend. Protein Powder – I like Vanilla or Snickerdoodle for this cake.I would not recommend using coconut flour for this recipe. A better option to regular whole wheat flour would be white whole wheat flour or whole wheat pastry flour. You can definitely try! Just note that it won’t have the same ‘bakery taste’ as it does when you use normal all purpose flour. I have not tested this recipe with almond flour, oat flour, or whole grain flour, so i’m not sure if they’ll work. Flour – All-purpose or 1:1 gluten-free flour work best here! I recommend Bob Red Mill’s 1:1 or King Arthur’s measure for measure if using gluten-free flour. ![]() INGREDIENT LIST FOR HEALTHY PUMPKIN COFFEE CAKE ![]()
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